Summer Corn Salad with Avocado

why make this recipe

This salad is fresh, quick, and bright. It needs few ingredients and little time. It fits hot days and busy nights. If you want a quick way to cook fresh corn, try air-fryer corn on the cob first.

introduction

Summer Corn Salad with Avocado is a simple bowl of sweet corn, creamy avocado, and fresh tomatoes. It brings color and fresh flavor to the table. You can make it in 10 minutes with raw, canned, or frozen corn. The lime juice keeps the avocado from turning brown and adds a clean, tangy taste.

how to make Summer Corn Salad with Avocado

1. Prepare all ingredients: cut the avocado, halve the cherry tomatoes, and dice the red onion and cilantro.
2. If you use fresh corn, cut kernels from the cob. If you use frozen, thaw and drain. If canned, drain well.
3. In a large bowl, add the corn, avocado, tomatoes, red onion, and cilantro.
4. Squeeze the lime juice over the salad. Add salt and pepper to taste.
5. Toss gently to mix without mashing the avocado.
6. Serve right away or chill up to an hour for a cooler salad.

Ingredients :

• 2 cups fresh corn kernels (or canned/frozen)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Directions :

1. In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, and cilantro.
2. Drizzle with lime juice and season with salt and pepper.
3. Toss gently to combine.
4. Serve immediately or refrigerate for up to an hour before serving.

how to serve Summer Corn Salad with Avocado

Serve it as a side with grilled chicken, fish, or tacos. Spoon it over greens for a light main dish. Use it as a topping for toasted bread or as a fresh salsa for chips.

how to store Summer Corn Salad with Avocado

Keep in an airtight container in the fridge. Eat within 24 hours for best texture. The avocado will start to soften and darken after a day. Add a little extra lime juice when you serve if it looks a bit dull.

tips to make Summer Corn Salad with Avocado

• Use ripe but firm avocado so it holds shape.
• Cut ingredients into similar sizes for even bites.
• Add lime juice just before serving to slow browning.
• Toss gently to avoid mashing the avocado.
• Taste and adjust salt and lime at the end.

variation (if any)

• Add crumbled feta or cotija cheese for salt and creaminess.
• Mix in black beans or cooked quinoa for more protein.
• Add diced cucumber or bell pepper for extra crunch.
• Toss in a small chopped jalapeño for heat.

FAQs

Q: Can I make this salad ahead?
A: You can chop everything and keep separate, but mix avocado with lime and add just before serving. Made salad will stay best for a few hours.

Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn or briefly cook it, then cool before adding.

Q: How do I stop the avocado from browning?
A: Press lime juice on the avocado and store in an airtight container. Add extra lime right before serving.

Q: Is this salad good for kids?
A: Yes. It is mild, fresh, and easy to eat. Chop ingredients small for young children.

Q: Can I add protein to make it a meal?
A: Yes. Add grilled shrimp, chicken, or canned beans to make it more filling.

Summer Corn Salad with Avocado

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

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Description

A vibrant and refreshing salad with sweet corn, creamy avocado, and bright tomatoes, perfect for hot days and quick meals.

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Ingredients

Scale 1x2x3x

• 2 cups fresh corn kernels (or canned/frozen)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

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Instructions

1. Prepare all ingredients: cut the avocado, halve the cherry tomatoes, and dice the red onion and cilantro.
2. If you use fresh corn, cut kernels from the cob. If using frozen, thaw and drain. If canned, drain well.
3. In a large bowl, add the corn, avocado, tomatoes, red onion, and cilantro.
4. Squeeze the lime juice over the salad. Add salt and pepper to taste.
5. Toss gently to mix without mashing the avocado.
6. Serve right away or chill up to an hour for a cooler salad.

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Notes

Serve as a side or over greens. Store in an airtight container and consume within 24 hours for best texture.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg